Description
In fact, Kuku is the Iranian-Azerbaijani variety of our omelettes, or even an Italian Frittata. The peculiarity lies in the fact that in the Kuku filling volume prevails over the eggs, and is mostly green. For satiety often add beans or different vegetables. This time I suggest you to diversify the filling is a wonderful combination of basmati rice and my favorite quinoa from TK Mistral. A wonderful idea for a hearty Breakfast or a light dinner.
Ingredients
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Figure
50 g
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Water
100 ml
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Chicken egg
3 piece
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Greens
1 coup
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Salt
-
Black pepper
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Vegetable oil
1 Tbsp
Cooking
Rice cover with cold water, bring to boil and cook over low heat, covered for 12 minutes.
Fresh greens cut. Beat eggs.
Mix the eggs, fresh herbs and rice. Add the sorrel or spinach. Mix well. If you're using fresh sorrel or spinach, then you must first then them in 1 tsp. of CL. oil literally 1-2 minutes.
Turn the oven to "Grill" or at the highest temperature. Take the pan with detachable handle, grease it with vegetable oil and heat on the stove (I have gas). I have no such skovorodochki (eh...), so I used heat resistant glass baking dish (it can be used on the plates of all kinds). Spread the egg-rice mixture into the heated skillet and fry on medium heat for 3-4 minutes. You want the bottom of the eggs slightly cooked. To put on the top shelf of the oven and bake 4-5 minutes to grabbed the top.
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